Glazed Cranberry Mini-Cakes Recipe

Name: Glazed Cranberry Mini-Cakes Recipe | Recipes
Prep time: 30 min
Total time: 65 min
Yield: 3 dozen cakes
Ingredients: 1/3 cup butter or margarine, softened (75 mL); 1/3 cup granulated sugar (75 mL); 1/3 cup packed light brown sugar (75 mL); 1 egg; 1 1/4 tsps vanilla (6 mL); 1 1/3 cups all-purpose flour (325 mL); 3/4 tsp baking powder (4 mL); 1/4 tsp baking soda (1 mL); 1/4 tsp salt (1 mL); 2 tbsps milk (30 mL); 1 1/4 cups coarsely chopped fresh cranberries (300 mL); 1/2 cup coarsely chopped walnuts (125 mL); 1 2/3 cups HERSHEY'S CHIPITS White Creme Chips, divided (400 mL)

Details

Time: 1 hour 5 minutes
Skill Level: Beginner
Yields: 3 dozen cakes

Perfect for your morning pastry tray or with a cup tea, these lovely little cakes are dainty and delicious.

Ingredients & Directions

Prep Time: 30 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Chill Time: 10 minutes

BAKE MODE:

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Ingredients

1/3 cup

butter or margarine, softened (75 mL)
1/3 cup

granulated sugar (75 mL)
1/3 cup

packed light brown sugar (75 mL)
1

egg
1 1/4 tsps

vanilla (6 mL)
1 1/3 cups

all-purpose flour (325 mL)
3/4 tsp

baking powder (4 mL)
1/4 tsp

baking soda (1 mL)
1/4 tsp

salt (1 mL)
2 tbsps

milk (30 mL)
1 1/4 cups

coarsely chopped fresh cranberries (300 mL)
1/2 cup

coarsely chopped walnuts (125 mL)
1 2/3 cups

HERSHEY'S CHIPITS White Creme Chips, divided (400 mL)

Key Ingredients

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Mini Muffin Tin

Small Paper Baking Cups

Measuring Cups

Mixing Bowl

Mixer

Wire Rack

Refrigerator

Pre-heat oven to 350°F (180°C). Lightly grease or paper-line small muffin cups (1-3/4 inches/4.5 cm in diameter).

In large bowl, beat butter, sugars, egg and vanilla extract until fluffy.

In medium bowl, mix together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended.

Stir in cranberries, walnuts and 2/3 cup (150 mL) of the white creme chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter.

Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Let cool 5 minutes; remove from pans to wire rack. Cool completely.

Prepare White Creme Glaze; drizzle over top of mini-cakes. Refrigerate 10 minutes to set glaze.

White Creme Glaze: Place remaining 1 cup (250 mL) white creme chips in small microwave-safe bowl; sprinkle 2 tbsps (30 mL) vegetable oil over chips. Microwave on HIGH (100%) 30 seconds; stir. If necessary, microwave 30 seconds longer or just until chips are melted when stirred.

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